The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Recipe Review
andrew from Vancouver Island, BC
These didn't work out too well for me. The problem with baking, though, is it's hard to tell if it's the baker or the recipe, so I'll be trying this again and updating.
I'm a fan of the chewy Montreal style bagel. The recipe says these are the chewy New York 'water bagels', boiled and dense, which sounds a lot like Montreal style. But when I made them they were not as dense as the ones I'm used to. I also found they were rather large at 4.5 oz each. I weighed some bagels from Siegel's in Vancouver, which are pretty close to the authentic Montreal style, and they were 3 to 3 1/2 oz each, so when I try again, I'll shrink the size. I also intend to boil them a little longer, try the rope method of forming them and maybe put some honey or malt in the water.
By comparison, I tried the bagel recipe from Homebaking (see my bookshelf) and it turned out much better indeed - very close to what I was hoping for, though still not quite chewy enough.
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